Place the escalope halves between sheets of clingfilm and bash with a rolling pin until 5–8 mm (¹/8– 1/3inch) thick. Place the beaten eggs on one plate and the breadcrumbs on another and season well. Dip the pork in the egg to coat, then the breadcrumbs, pressing firmly to coat.
Cook the spaghetti in a saucepan of lightly salted boiling water for about 10 minutes until just tender.
Heat 1 tablespoon of the oil in a frying pan, add the onion and garlic and cook for 5 minutes until softened. Add the tomatoes and sugar and season with salt and pepper. Cook for about 5 minutes until the tomatoes are soft and pulpy. Stir in the basil.
Meanwhile heat the remaining oil in a large frying pan, add the pork escalopes and fry, in batches, 2 at a time for 3 minutes on each side until golden, crisp and cooked through.
Drain the spaghetti, mix with the tomato sauce, sprinkle with grated cheese and serve with the pork escalopes.